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    Miss Hulling Stuffed Pork Chops


    Source of Recipe


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    Recipe Introduction


    for over 50 years Florence Hulling prepared excellent food with loving care...thousands ate at her cafeterias each week in St. Louis...the Clayton restaurant was a charming showcase for artifacts from all periods of history and reflected her love of flowers...the format was more formal and entrees included a choice of vegetable or potato, homemade hearth bread and salad..
    in 1977 the Roast Leg of Lamb, a most delicate treat with mint jelly, cost $5.95

    Loin chops [3 per lb]
    salt and pepper to taste
    celery dressing

    make a pocket in the side of the chop...fill generously with dressing and place on baking sheet, salt and pepper. Place in oven heated to 350 degrees...bake 45 minute to 1 hour...make a brown gravy from the drippings...

    Celery Bread Dressing

    1 lb loaf stale bread, tear in 1/2 " pieces
    1 1/3 cups chopped onion
    3 1/2 cups chopped celery
    sauté in 6 Tab butter until clear...do not brown...cool slightly..

    1/4 cup chopped parsley
    1/3 cup chopped celery leaves
    2 tsp. salt
    1/2 tsp pepper
    3/4 cup chicken or pork stock
    2 slightly beaten eggs

    mix all together lightly...for apple flavor, replace 1/2 the celery with chopped apple..
    I also add a handful of golden raisins..

    these are delicious...I frequently use this dressing with baked chicken ...put extra dressing in a buttered casserole to bake along with the stuffed pork chops..

 

 

 

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